Citrus-marinated scallops with cauliflower and hazelnut |

Preparation time: 40 min

Preheat your oven at 400 °F

• Setting up

  Thinly slice the scallops. Make a vinaigrette with the lemon juice and olive oil.

  Roast the hazelnuts in a hot oven for 5 minutes.

  Chop the onion and the cauliflower for the mousse and hazelnuts. Cut the cauliflower into shavings for the finishing touch, and remove the lime segments and dice them.
   

• Cauliflower

  In a saucepan, roast the hazelnuts in olive oil. Once well roasted, add the chopped onion and cauliflower, then sweat. Add the vegetable stock and cream and simmer for 10 minutes. Blend, strain and pour into a siphon with two cartridges. Leave at room temperature.

• On the plate

  On a flat plate, arrange the scallop slices, drizzle with vinaigrette and lime brunoise.
  Season with fleur de sel and pepper, add the cauliflower siphon in the center and finish with cauliflower shavings, roasted hazelnuts and a drizzle of olive oil.